Eggplant Atchafalaya from Court Street Cafe


4 Eggplant Medallions, cut 1/2 inch thick
2 cups flour
2 Tbsp Creole seasoning
1 cup buttermilk
Oil, for frying
8oz prepared Linguini


Mix flour and seasoning, dredge eggplant in flour.  Dip in buttermilk and back into flour. Fry in 350 degree oil until golden brown. Flip halfway through frying.


2 Tbsp Butter
2 Tbsp Flour
1/2 tspn Minced Garlic
1-2 oz Small Shrimp, Peeled and Deveined
1 oz Crawfish Tails
1/2 cup Sliced Mushrooms
1/2 oz Sliced Green Onions + pinch for Garnish
1 cup Chicken Stock or Broth
1/2 tspn Creole Seasoning
1/2 cup Heavy Cream
Pinch Parmesan Cheese for Garnish


Melt butter in saute pan, add garlic, onions, mushrooms, shrimp, and crawfish.  Cook until shrimp is opaque and mushrooms tender.  Add Creole seasoning and flour. Stir until a roux is formed.  Cook on medium heat for about thirty seconds and add chicken stock.  Mix, add heavy cream, and simmer for another minute.

Layer the eggplant over heated linguini and top with sauce.  Dust with parmesan and garnish with green onions.